EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

4-methyl guaiacol
phenol, 2-methoxy-4-methyl-

Supplier Sponsors

Fragrance Demo Formulas
Name:2-methoxy-4-methylphenol
CAS Number: 93-51-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-252-9
FDA UNII:W9GW1KZG6N
Nikkaji Web:J1.175D
Beilstein Number:1862340
MDL:MFCD00002378
CoE Number:175
XlogP3:1.30 (est)
Molecular Weight:138.16610000
Formula:C8 H10 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:715 2-methoxy-4-methylphenol
FLAVIS Number:04.007 (Old)
DG SANTE Food Flavourings:04.007 2-methoxy-4-methylphenol
FEMA Number:2671 2-methoxy-4-methylphenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):93-51-6 ; 2-METHOXY-4-METHYLPHENOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.09000 to 1.10000 @ 25.00 °C.
Pounds per Gallon - (est).: 9.070 to 9.153
Refractive Index:1.53400 to 1.54000 @ 20.00 °C.
Melting Point: 5.00 °C. @ 760.00 mm Hg
Boiling Point: 221.00 to 222.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.078000 mmHg @ 25.00 °C. (est)
Flash Point: 211.00 °F. TCC ( 99.44 °C. )
logP (o/w): 1.925 (est)
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 2093 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
spicy clove vanilla phenolic medicinal leathery
Odor Description:at 10.00 % in dipropylene glycol. spice clove vanilla phenolic medical leather
sweet candy spicy clove vanilla leathery spicy smoky
Odor Description:at 1.00 % in ethyl alcohol. Sweet, candy, spice, eugenol, vanilla, leather, spicy, smoky
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
Flavor Type: vanilla
vanilla spicy clove woody leathery chemical
Taste Description: at 10.00 ppm. VaniIla, spice, eugenol, woody and leather nuances with no residual chemical notes
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
Odor and/or flavor descriptions from others (if found).
Sigma-Aldrich
2-Methoxy-4-methylphenol, ≥98%, FG
Odor Description:carnation; cheese; chocolate; clove; jasmine; sweet; vanilla; meaty; woody; wine-like; green; smoky; coffee
Taste Description:spice vanilla medicinal clove either phenolic
R C Treatt & Co Ltd
4-Methylguaiacol Halal, Kosher
Odor Description:sweet, spicy/phenolic vanilla
Taste Description:spicy
Used in rum, nut, clove, vanilla flavours for savoury at 35ppm, soft confection at 10ppm, beverages at 5ppm, and dairy confection/desserts at 2ppm.
Symrise
Methyl guaiacol-4
Odor Description:sweet-spicy, phenolic-leathery note, floral balsamic undertones
Taste Description:phenolic, smoky, sweet, coffee, vanilla, cocoa
Useful in: brown nuts, brown cocoa, brown coffee, brown others, dairy, vanilla, savory spices, savory meat, sweet others, alcoholics.
Moellhausen
CRESOL
Odor Description:aromatic, spicy, clove, vanilla, phenolic, smoke-like
Taste Description:spicy, medicinal; vanilla, clove-like with phenolic nuances
Perfumery Laboratory
VALSPICE
Odor Description:sweet, smoky, leathery fragrance with hints of vanilla and cloves
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
4 METHYL GUAIACOL SYNTHETIC
98% min.
Odor: Spicy, Vanilla, Leather
Advanced Biotech
4-METHYL GUAIACOL NATURAL
98% min.
Odor: Spicy, Sweet
Ambles Nature et Chimie
4 METHYL GUAIACOL
Anhui Haibei
4-Methyl Guaiacol natural
Anhui Haibei
Creosol
Anhui Suzhou Jinli Aromatic Chemicals
4-Methyl Guaiacol
Odor: soy sauce, smoked, wood sweet
Aurochemicals
4-METHYL GUAIACOL, Natural
Beijing Lys Chemicals
2-Methoxy-4-methylphenol (natural)
Beijing Lys Chemicals
4-Methyl guaiacol
BOC Sciences
For experimental / research use only.
2-Methoxy-4-methylphenol
Charkit Chemical
METHOXY-4-METHYLPHENOL, 2- (CRESOL) M0300 FEMA 2671
Diffusions Aromatiques
CREOSOL NATUREL
Endeavour Specialty Chemicals
4-Methylguaiacol 99%
Speciality Chemical Product Groups
Ernesto Ventós
CREOSOL NATURAL
Odor: SMOKY, SWEET, BURNT
Frinton Laboratories
For experimental / research use only.
4-Methylguaiacol
Fuzhou Farwell
4-Methylguaiacol
Jiangyin Healthway
4-Methyl Guaiacol
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
4-Methyl guaiacol, Kosherk
Kunshan Sainty
4-Methyl Guaiacol, Natural
Lluch Essence
CREOSOL 98%
Odor: CLOVE, SPICY, PHENOLIC
M&U International
NAT.4-METHYL GUAIACOL, Kosher
Moellhausen
CRESOL
Odor: aromatic, spicy, clove, vanilla, phenolic, smoke-like
Flavor: spicy, medicinal; vanilla, clove-like with phenolic nuances
Natural Advantage
Creosol Nat
Flavor: burnt, phenolic, smoky, spicy, sweet, vanilla
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
OQEMA
4-Methyl Guaiacol
Pearlchem Corporation
Natural 4-Methyl Guaiacol
Penta International
VALSPICE NATURAL
Penta International
VALSPICE
Perfumery Laboratory
VALSPICE
Odor: sweet, smoky, leathery fragrance with hints of vanilla and cloves
R C Treatt & Co Ltd
4-Methylguaiacol
Halal, Kosher
Odor: sweet, spicy/phenolic vanilla
Flavor: spicy
Used in rum, nut, clove, vanilla flavours for savoury at 35ppm, soft confection at 10ppm, beverages at 5ppm, and dairy confection/desserts at 2ppm.
Reincke & Fichtner
2-Methoxy-4-methylphenol
Reincke & Fichtner
4-Methoxy-4-methylphenol natural
Riverside Aromatics
4-METHYLGUAIACOL (CREOSOL), NATURAL
Riverside Aromatics
4-METHYLGUAIACOL
Robinson Brothers
4-Methylguaiacol
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Methoxy-4-methylphenol, ≥98%, FG
Odor: carnation; cheese; chocolate; clove; jasmine; sweet; vanilla; meaty; woody; wine-like; green; smoky; coffee
Certified Food Grade Products
Sigma-Aldrich
2-Methoxy-4-methylphenol, natural, 97%, FG
Sunaux International
nat.4-Methyl Guaiacol
Symrise
Methyl guaiacol-4
Odor: sweet-spicy, phenolic-leathery note, floral balsamic undertones
Flavor: phenolic, smoky, sweet, coffee, vanilla, cocoa
Useful in: brown nuts, brown cocoa, brown coffee, brown others, dairy, vanilla, savory spices, savory meat, sweet others, alcoholics.
Synerzine
2-Methoxy-4-methylphenol
TCI AMERICA
For experimental / research use only.
2-Methoxy-4-methylphenol >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
4-Methyl Guaiacol
Tengzhou Xiang Yuan Aroma Chemicals
4-Methyl Guaiacol
The Perfumers Apprentice
Valspice (4 Methyl Guaiacol)
Odor: This is a beautiful spicy, smokey (campfire smoke) fragrance with nuances of deep fruit and leather
Vigon International
Creosol (Valspice)
Odor: Spice clove vanilla phenolic medical leather
WEN International
2-METHOXY-4-METHYLPHENOL Natural
WholeChem
4-Methyl guaiacol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
Precautionary statement(s)
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P271 - Use only outdoors or in a well-ventilated area.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P312 - Call a POISON CENTER or doctor/physician if you feel unwell.
P330 - Rinse mouth.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P403 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-rat LD50 740 mg/kg
Folia Medica Cracoviensia. Vol. 32, Pg. 309, 1991.

intravenous-mouse LD50 76 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 164, Pg. 30, 1966.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Critical Effect: Sensitization
IFRA: View Standard
Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
Please review all IFRA documents for complete information.
IFRA categories: limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
Category 1:
See Note (1)
0.003 % (1)
Category 2:  0.004 %
Category 3:  0.01 %
Category 4:  0.01 %
Category 5:  0.01 %
Category 6:  0.09 % (1)
Category 7:  0.009 %
Category 8:  0.10 %
Category 9:  0.01 %
Category 10:  0.01 %
Category 11: See Note (2)
 Notes:
 

For this material, for pragmatic reasons, restrictive levels allowed by the QRA for certain categories but actually being higher than those already in place before applying the QRA, will temporarily not be implemented until the end of a 5 year monitoring phase. At the end of the 5 years the position will be reevaluated again.

 

(1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org).

 

(2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.

 
Maximised Survey-derived Daily Intakes (MSDI-EU): 31.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 3.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): 10.0000021.00000
beverages(alcoholic): -0.02000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.05000
fruit ices: -0.05000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -0.77000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):93-51-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7144
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methoxy-4-methylphenol
Chemidplus:0000093516
RTECS:GP1755000 for cas# 93-51-6
 
References:
 2-methoxy-4-methylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:93-51-6
Pubchem (cid):7144
Pubchem (sid):134972998
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32136
FooDB:FDB008862
Export Tariff Code:2909.50.2000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
anisic
para-
anisaldehyde
FL/FR
balsamic
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
clover nitrile
FR
caramellic
ethyl maltol
FL/FR
levulinic acid
FL/FR
maltol
FL/FR
maltyl isobutyrate
FL/FR
strawberry furanone
FL/FR
toffee furanone
FL/FR
creamy
para-
vanillyl alcohol
FL/FR
floral
amyl salicylate
FL/FR
butyl salicylate
FL/FR
iso
butyl salicylate
FL/FR
cassie absolute
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
propyl salicylate
FR
fruity
cyclohexyl acetate
FL/FR
fruity carboxylate
FR
green
phenyl acetaldehyde
FL/FR
herbal
ajowan seed oil
FL/FR
2,10-
epoxypinane
FR
matricaria chamomilla flower oil
FL/FR
white
thyme oil
FL/FR
thyme oil (thymus zygis gracillis) spain
FL/FR
red
thyme oil spain
FL/FR
thymol
FL/FR
wormwood oil america
FL/FR
leathery
2-tert-
butyl-6-methyl phenol
FR
medicinal
2,6-
xylenol
FL/FR
minty
homo
menthyl acetate
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
orris
iso
eugenyl formate
FL/FR
phenolic
ortho-
cresol
FR
meta-
cresol
FR
ortho-
guaiacol
FL/FR
2-
propyl phenol
FL/FR
4-
vinyl phenol
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
spicy
allspice berry absolute
FL/FR
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
para-
anisyl formate
FL/FR
calamus leaf oil
FR
canella bark oil
FR
4-
carvomenthenol
FL/FR
caryophyllene
FL/FR
beta-
caryophyllene
FL/FR
(E)-
cinnamaldehyde
FL/FR
cinnamaldehyde
FL/FR
cinnamomum culilawan bark oil
FR
cinnamomum culilawan leaf oil
FR
cinnamon leaf oil ceylon
FL/FR
cinnamon leaf oil replacer
FR
clove bud absolute
FL/FR
clove bud concrete
FR
clove bud oil
FL/FR
clove bud oleoresin
FL/FR
clove leaf oil
FL/FR
clove leaf oil terpeneless
FL/FR
clove stem oil
FL/FR
dihydroeugenol
FL/FR
4-
ethyl guaiacol
FL/FR
ethyl isoeugenol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
eugenyl acetate
FL/FR
eugenyl benzoate
FL/FR
eugenyl isovalerate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
laurus nobilis leaf oil turkey
FL/FR
methyl eugenol
FR
methyl isoeugenol
FL/FR
pimenta acris leaf oil
FL/FR
pimenta officinalis fruit extract
FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
methyl vanillate
FL/FR
woody
cedrela wood oil
FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
butyl salicylate
FL/FR
chavicol
FL
ortho-
dimethyl hydroquinone
FL/FR
eugenyl benzoate
FL/FR
iso
eugenyl formate
FL/FR
eugenyl isovalerate
FL/FR
laurus nobilis leaf oil turkey
FL/FR
methyl furfuracrylate
FL
methyl vanillate
FL/FR
2-
propyl phenol
FL/FR
sodium ferulate
FL
acidic
acidic
levulinic acid
FL/FR
aromatic
amyl salicylate
FL/FR
balsamic
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
berry
heliotropyl acetone
FL/FR
burnt
2,6-
xylenol
FL/FR
caramellic
ethyl maltol
FL/FR
maltol
FL/FR
strawberry furanone
FL/FR
toffee furanone
FL/FR
cherry
heliotropin
FL/FR
cooling
iso
butyl salicylate
FL/FR
4-
carvomenthenol
FL/FR
homo
menthyl acetate
FL/FR
creamy
para-
anisaldehyde
FL/FR
para-
vanillyl alcohol
FL/FR
herbal
ajowan seed oil
FL/FR
matricaria chamomilla flower oil
FL/FR
white
thyme oil
FL/FR
thyme oil (thymus zygis gracillis) spain
FL/FR
red
thyme oil spain
FL/FR
wormwood oil america
FL/FR
honey
phenyl acetaldehyde
FL/FR
jammy
maltyl isobutyrate
FL/FR
medicinal
2,6-
dimethoxyphenol
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
phenolic
thymol
FL/FR
4-
vinyl phenol
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
solvent
cyclohexyl acetate
FL/FR
spicy
allspice berry absolute
FL/FR
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
para-
anisyl formate
FL/FR
beta-
caryophyllene
FL/FR
caryophyllene
FL/FR
cassie absolute
FL/FR
(E)-
cinnamaldehyde
FL/FR
cinnamaldehyde
FL/FR
cinnamon leaf oil ceylon
FL/FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oleoresin
FL/FR
clove leaf oil
FL/FR
clove leaf oil terpeneless
FL/FR
clove stem oil
FL/FR
dihydroeugenol
FL/FR
ethyl isoeugenol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
methyl isoeugenol
FL/FR
pimenta acris leaf oil
FL/FR
winter
savory oil
FL
chai
vanilla flavor
FL
vanilla
vanilla
chai flavor
FL
woody
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
 
Potential Uses:
FRanise
FLbacon
FL/FRbeech
FLbeverage
FRcastoreum
FLcheese
FLchocolate cocoa
FRclove
FRcoffee
 confection
FLdairy
FRjasmin
FLmeat smoked meat
FLnut
FRroot beer
FLrum
FRsaffron
FLsalmon smoked salmon
FLsavory
FLsmoke
FRstrawberry
FLtomato
FRvanilla
FLwhiskey
FRylang ylang
 
Occurrence (nature, food, other):note
 anise plant
Search Trop Picture
 anise seed
Search Trop Picture
 beechwood tar
Search Trop Picture
 beer
Search PMC Picture
 champaca concrete @ 0.02%
Data GC Search Trop Picture
 cheese gruyere cheese
Search PMC Picture
 clover yellow sweet clover
Search Trop Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 corn seed
Search Trop Picture
 hyacinthus orientalis absolute @ 0.02-0.04%
Data GC Search Trop Picture
 jasmin flower
Search Trop Picture
 malt
Search PMC Picture
 mushroom
Search PMC Picture
 pepper bell pepper fruit
Search Trop Picture
 pork
Search PMC Picture
 rum
Search PMC Picture
 sherry
Search PMC Picture
 smoked foods
Search PMC Picture
 tea
Search Trop Picture
 vanilla bourbon vanilla
Search Trop Picture
 whiskey bourbon whiskey
Search Picture
 wine red wine
Search Picture
 wine white wine
Search Picture
 ylang ylang oil @ 0.07%
Data GC Search Trop Picture
 ylang ylang oil CO2 extract @ 0.01%
Data GC Search Trop Picture
 
Synonyms:
homocatechol monomethyl ether
 creosol
p-creosol
para-creosol
 creosol natural
homoguaiacol
 guaiacol, 4-methyl-
1-hydroxy-2-methoxy-4-methyl benzene
1-hydroxy-2-methoxy-4-methylbenzene
4-hydroxy-3-methoxy-1-methyl benzene
4-hydroxy-3-methoxytoluene
4-hydroxy-3-methylanisol
2-hydroxy-5-methylanisole
2-methoxy-4-cresol
3-methoxy-4-hydroxytoluene
2-methoxy-4-methyl phenol
2-methoxy-4-methylphenol
2-methoxy-4-methylphenol natural
2-methoxy-p-cresol
2-methoxy-para-cresol
4-methyl guaiacol
nat.4-methyl guaiacol
p-methyl guaiacol
para-methyl guaiacol
4-methyl guaiacol natural
4-methyl guaiacol synthetic
4-methyl-2-methoxyphenol
4-methylguaiacol
p-methylguaiacol
para-methylguaiacol
 phenol, 2-methoxy-4-methyl-
 rohkcrsol
 valspice (Givaudan)
 valspice natural
 

Articles:

PubMed:Volatile composition and sensory properties of Vanilla × tahitensis bring new insights for vanilla quality control.
PubMed:Effect of Carbonyl Inhibitors and Their H2O 2 Detoxification on Lactic Acid Fermentation.
PubMed:Carbonic anhydrase inhibitors: guaiacol and catechol derivatives effectively inhibit certain human carbonic anhydrase isoenzymes (hCA I, II, IX and XII).
PubMed:Spectrophotometric determination of irrigant extrusion using passive ultrasonic irrigation, EndoActivator, or syringe irrigation.
PubMed:Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols.
PubMed:Hydrogenation of biofuels with formic acid over a palladium-based ternary catalyst with two types of active sites.
PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:Extraction of phenols from lignin microwave-pyrolysis oil using a switchable hydrophilicity solvent.
PubMed:Ion permeability of artificial membranes evaluated by diffusion potential and electrical resistance measurements.
PubMed:Bamboo vinegar decreases inflammatory mediator expression and NLRP3 inflammasome activation by inhibiting reactive oxygen species generation and protein kinase C-α/δ activation.
PubMed:Ultraviolet spectroscopy of fundamental lignin subunits: guaiacol, 4-methylguaiacol, syringol, and 4-methylsyringol.
PubMed:Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.
PubMed:In chemico evaluation of prohapten skin sensitizers: behavior of 2-methoxy-4-(¹³C)methylphenol in the peroxidase peptide reactivity assay (PPRA) as an alternative to animal testing.
PubMed:Synthesis, characterization, and cure chemistry of renewable bis(cyanate) esters derived from 2-methoxy-4-methylphenol.
PubMed:Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine.
PubMed:Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry.
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed:Synthesis of renewable bisphenols from creosol.
PubMed:Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics.
PubMed:Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke.
PubMed:Shoo fly, don't bother me! Efficacy of traditional methods of protecting cattle from tsetse.
PubMed:Occupational exposure to phenolic compounds at coke plants--urinary excretion of methoxyphenols as an indicator of exposure to methoxyphenols.
PubMed:Field trial of a synthetic tsetse-repellent technology developed for the control of bovine trypanosomosis in Kenya.
PubMed:Preferential inhibition by antidiarrheic 2-methoxy-4-methylphenol of Ca(2+) influx across acquired N-methyl-D-aspartate receptor channels composed of NR1/NR2B subunit assembly.
PubMed:Determination of Eucalyptus spp lignin S/G ratio: a comparison between methods.
PubMed:Photochemistry of tricyclo[5.2.2.0(2,6)]undeca-4,10-dien-8-ones: an efficient general route to substituted linear triquinanes from 2-methoxyphenols. Total synthesis of (+/-)-Delta(9(12))-capnellene.
PubMed:Volatile composition of Merlot wine from different vine water status.
PubMed:Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
PubMed:Stereocontrolled synthesis of polyfunctionalized cis-decalins from 2-methoxyphenols: total syntheses of (+/-)-eremopetasidione, (+/-)-3 beta-angeloyloxyfuranoeremophilane, and (+/-)-3 beta-methacryloyloxyfuranoeremophilane.
PubMed:Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
PubMed:The reactivity of ortho-methoxy-substituted catechol radicals with sulfhydryl groups: contribution for the comprehension of the mechanism of inhibition of NADPH oxidase by apocynin.
PubMed:Cytoprotective properties of phenolic antidiarrheic ingredients in cultured astrocytes and neurons of rat brains.
PubMed:A 4-alkyl-substituted analogue of guaiacol shows greater repellency to savannah tsetse (Glossina spp.).
PubMed:Tsetse and other biting fly responses to Nzi traps baited with octenol, phenols and acetone.
PubMed:Oral administration of phenolic antidiarrheic ingredients prevents ovariectomy-induced bone loss.
PubMed:Thermal stabilization of levoglucosan in aromatic substances.
PubMed:Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
PubMed:Occupational exposure to toluene and its possible causative role in renal damage development in shoe workers.
PubMed:Laboratory-evolved vanillyl-alcohol oxidase produces natural vanillin.
PubMed:The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
PubMed:Degradation of phenol and cresols at low temperatures using a suspended-carrier biofilm process.
PubMed:Total syntheses of sesterpenic acids: refuted (+/-)-bilosespenes A and B.
PubMed:Wood creosote, the principal active ingredient of seirogan, an herbal antidiarrheal medicine: a single-dose, dose-escalation safety and pharmacokinetic study.
PubMed:Simultaneous determination of 2-methoxyphenol, 2-methoxy-4-methylphenol, 2,6-dimethoxyphenol and 4'-hydroxy-3'-methoxyacetophenone in urine by capillary gas chromatography.
PubMed:Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
PubMed:[Wood creosote: a historical study and its preparation in combination with herbal drugs].
PubMed:Lack of oncogenicity of wood creosote, the principal active ingredient of Seirogan, an herbal antidiarrheal medication, in Sprague-Dawley rats.
PubMed:The first total synthesis of (+/-)-eremopetasidione.
PubMed:Enzymatic synthesis of vanillin.
PubMed:Binding of alkyl- and alkoxy-substituted simple phenolic compounds to human serum proteins.
PubMed:Measurement of urinary methoxyphenols and their use for biological monitoring of wood smoke exposure.
PubMed:Comparison of the antidiarrheal effects of wood creosote and loperamide in the rat jejunum and colon in vitro.
PubMed:Anti-diarrhoeal effects of seirogan in the rat small intestine and colon examined in vitro.
PubMed:Urinary excretion of phenols as an indicator of occupational exposure in the coke-plant industry.
PubMed:Pharmacokinetics of wood creosote: glucuronic acid and sulfate conjugation of phenolic compounds.
PubMed:The influence of 4-alkyl substituents on the formation and reactivity of 2-methoxy-quinone methides: evidence that extended pi-conjugation dramatically stabilizes the quinone methide formed from eugenol.
PubMed:o-Methoxy-4-alkylphenols that form quinone methides of intermediate reactivity are the most toxic in rat liver slices.
PubMed:Xylosylation of Phenolic Hydroxyl Groups of the Monomeric Lignin Model Compounds 4-Methylguaiacol and Vanillyl Alcohol by Coriolus versicolor.
PubMed:Suppression of intestinal smooth muscle contraction by phenolic compounds.
PubMed:Enzymic oxidation of capsaicin.
PubMed:Application of the MTT colorimetric assay to measure cytotoxic effects of phenolic compounds on established rat dental pulp cells.
PubMed:Analysis of beechwood creosote by gas chromatography-mass spectrometry and high-performance liquid chromatography.
PubMed:Nuclear magnetic resonance studies on the spatial relationship of aromatic donor molecules to the heme iron of horseradish peroxidase.
PubMed:[Suicide by schizophrenic patients in psychiatric hospitals].
PubMed:[Cresol burns in the eye (author's transl)].
PubMed:The cell envelope of the Legionnaires' disease bacterium. Morphologic and biochemical characteristics.
PubMed:The metabolism of vanillin and isovanillin in the rat.
 
Notes:
Flavouring ingredient. Constit. of ylang-ylang oil
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